So, another Valentine’s Day has come and gone!! As opposed to schlepping out and enduring the endless throngs of amateur restaurant goers one is bound to have to deal with on “the Day of Love”, the better half and I decided what better way to celebrate us than with just us!! My beloved was responsible for dessert, I was on the hook for everything else.

Once again, in the spirit of trying to not stuff either of us full of crap, I chose to go the fish route. In this case, Ahi Tuna. Magnifique!!! The menu, you ask? Well, here ya go:

Grilled Asian Ahi Tuna Steaks

Garlic \ Wasabi Mashed Potatoes

Ginger \ Sri Racha Sauteed Vegetables

For your viewing pleasure, the finished product:

Grilled Ahi Tuna, Sauteed Vegetables, GarlicWasabi Mashed Potatoes

And of course, I would be completely remiss if I didn’t provide you with the recipes for all this lovely food!!

Enjoy!!

Grilled Asian Ahi Tuna

2 8oz Ahi Tuna Steaks

1/2 cup soy sauce

1/2 cup water

1/4 cup rice wine vinegar

1/4 ginger, grated

3 tbsp minced garlic

3 tsps sugar

2 tsps sesame oil

Whisk all ingredients together

Pour ingredients into medium size plastic bag (large enough that both steakes can fit and be mostly covered).

Refrigerate at least 6 hours. For maximum flavor, marinate overnight.

Grill on hot BBQ or indoor grill 6 minutes on each side.

Sauteed Asian Vegetables

One bunch asparagus – stalkls removed

One each red \ yellow \ orange bell pepper – sliced

Two pablano peppers – seeded and cubed

One medium white onion (optional) – sliced

Two tbsp olive oil

Two tbsp sesame oil

Two tbsp kosher salt

Two tbsp Chinese Five Spice

Two tbsp sweet chili garlic sauce

Three tbsp Sri Racha

Combine all the vegetables in large glass mixing bowl.

Add the olive oil, kosher salt, Five Spice, and chili garlic sauce.

Toss well to cover vegetables.

Using a large wok, heat the sesame oil over high heat. Add the vegetables.

Cook for 5-7 minutes, tossing every minute or so.

When about a minute left, add Sri Racha. Toss to coat.

Garlic \ Wasabi Mashed Potatoes

3 lbs potatoes (red or yukon gold) cut into 2 inch pieces

1/2 cup chopped green onion

2 tbsp minced garlic

1 cup cream (Greek yogurt can also be used)

1/2 stick butter

2 tbsp sesame oil

kosher salt

4 tbsp wasabi powder (or 2 tbsp wasabi paste)

In a large pot, bring the kosher salt and potatoes to a boil.

Boil potatoes until tender (15-20 minutes).

Drain well. Mash potatoes with potato masher or ricer. Set aside.

In saucepan, bring butter, cream, and wasabi powder (paste) to a simmer.

In small skillet, heat the sesame oil. When hot, add the green onion and garlic. Saute for five minutes.